Ingredients for 4 portions
- 2 garlic cloves – peeled
- 1 tablespoon rosemary leaves – use fresh young sprigs
- 280g water – tepid
- 7 g sachet fast action yeast
- 20 g olive oil
- 500 g strong bread flour
- 1 heaped teaspoon salt
- 1 x medium onion – peeled & halved
- 25 g extra virgin olive oil
- 1 x 400 g tin chopped tomatoes
- 2 cloves garlic – peeled
- 1/2 tsp salt
- 1 vegetable stock cube
- 1 tsp sugar
- 5 – 10 fresh basil leaves
Place the TM bowl in place with the lid (no MC). Turn to Speed 7 and drop the garlic and rosemary over the rotating blades for 5 seconds, until finely chopped. Remove the lid and scrape down with a silicone spatula.
Add the tepid water, yeast and oil and mix for 5 seconds, Speed 2 to blend the ingredients together
Add the flour to your mixing bowl, sprinkle over the salt, cover with lid and MC and mix for 6 seconds, Speed 6
Set on dough setting and knead for 2 minutes
Remove the lid, measuring cup and set to one side.
Turn the mixing bowl upside down on your work surface and twist off the base, allowing the dough and blade unit to turn out. Remove any surplus dough from the blade unit. Place the mixing bowl and blade unit to one side ready for washing.
Gently knead the dough for only a few seconds and shape into a ball.
Lightly ‘grease’ a suitable sized bowl with some olive oil. Place the ball of dough into the bowl, lightly dust the top with flour and cover the bowl with cling film or a plastic supermarket bag. Allow to prove for 45-60 minutes or until doubled in size.
Turn the dough out onto your work surface and punch down for a few seconds to knock back. Shape back into a ball and using a pastry scraper or your Thermomix spatula, cut into 3 or 4 equal sized pieces.
Shape each piece into a ball. Very lightly dust your work surface and roll out each ball to the desired shape, thickness and size and place onto lightly dusted (flour) pizza or baking trays.
Place the onion halves, garlic and olive oil into your mixing bowl.
Chop for 5 sec/speed 5, then scrape down the sides of the bowl with a silicone spatula.
Add lid and MC and sweat the onion and garlic for 5 min/110oC/speed 2
Add the tomatoes, sugar and salt and cook for 15 min/100oC/speed 2 without the MC in place. Add the fresh basil leaves and cook for a further 5 minutes.
The sauce should not be too ‘wet’. If it is, then cook a little longer until the residual liquid has been cooked out.
Turn out into a clean bowl and allow to cool.
We love a good PIZZA night once or twice per month. We coat the rolled out dough with some of the cooled tomato sauce, then add fried onions & red peppers. We add sliced chorizo, parma ham, salami, anchovy, halved olives, sliced goats cheese, buffalo mozzarella, grated mozzarella. When cooked, sprinkle with Maldon Salt and scatter torn fresh basil leaves or baby rocket over the top to serve.
If you have a good range of settings on your oven, use bottom heat or bottom/top heat and bake at 245oC
I find that Napolina Chopped Tomatoes work really well and make a great sauce.
We also make a ‘Breakfast Pizza’, with the obvious ingredients!